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All Journal Jurnal Gizi dan Pangan NUTRIRE DIAITA Pro Food GIZI INDONESIA Jurnal Pengabdian Masyarakat AbdiMas PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Kebidanan Indonesia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Iskari Ngadiarti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Optimalisasi Kesehatan dan Gizi Lansia Melalui Penyuluhan dan Pendampingan Gizi di Kelurahan Cipadu Jaya: Optimizing Health and Nutrition of the Elderly through Nutrition Counseling and Assistance in Cipadu Jaya Village Ngadiarti, Iskari; Muntikah, Muntikah; Noviani, Ani; Nixon, Aurasyifa Salsabila
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 3 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i3.6173

Abstract

The percentage of the elderly population in RW 01, Cipadu Village, has increased, indicating that in 2023, this area has entered the era of an aging population, where the percentage of the population aged 60 and above is almost reaching 10% or more. The purpose of this community service is to raise awareness among the community about a healthy lifestyle to prevent non-communicable diseases, to practice the preparation of healthy drinks, and early detection of health status through anthropometry and stick test methods. The methods used in this community service include counseling with the theme "Optimizing the Health and Nutrition of the Elderly," practical measurement of nutritional status, screening for Non-Communicable Diseases using the stick test method, followed by guidance and monitoring of older people. There has been a 21.1% increase in knowledge about balanced nutrition for older people and the preparation of healthy drinks. Screening for nutritional status shows that 37.3% are obese. Health checks indicate that out of 51 people, 78.4% have high blood pressure, 66,7% have high cholesterol levels, 43,1% have high uric acid levels, and 5.8% have diabetes. Assistance for one month on adopting a healthy lifestyle, including getting used to new healthy drinks, has reduced weight and blood pressure, but blood sugar and cholesterol have not consistently improved. Practicing a healthy lifestyle with assistance has not optimally achieved a healthy status. Therefore, periodic education on elderly nutrition and early detection is necessary to maintain and monitor healthy lifestyles.
Comparative study giving fresh pineapple and balanching pineapple to decline maternal uterine fundus height postpartum Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Nur Rochmah, Alfi; Mulyani, Rizka
Jurnal Kebidanan Indonesia Vol 16, No 1 (2025): JANUARI
Publisher : STIKES Mamba'ul 'Ulum Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36419/jki.v16i1.1305

Abstract

KANDUNGAN ASAM LEMAK DAN KARAKTERISTIK FISIKO-KIMIA MINYAK IKAN LELE DAN MINYAK IKAN LELE TERFERMENTASI (FATTY ACID CONTENTS AND PHYSICO-CHEMICAL CHARACTERISTICS OF CATFISH OIL AND FERMENTED CATFISH OIL) Iskari Ngadiarti; Clara M Kusharto; Dodik Briawan; Sri Anna Marliyati; Dondin Sayuthi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 1 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i1.3398.82-90

Abstract

ABSTRACT Catfish oil and fermented catfish oil have not been developed and commercially produced as catfish derived products. Various processing of catfish oil will change both the composition and physico-chemical characteristics. The objective of this study was to identify the composition of fatty acids and physico-chemical characteristics of both catfish oil (MIL) and fermented catfish oil (MILT). Results showed that fatty acid composition of catfish oil was MUFA (36.12%)> PUFA> (32.43%)> SFA (31.45%), while the composition of fermented catfish oil was MUFA (42.96%)> SFA (42.32%)> PUFA (15.39%). The fermentation process with lactic acid bacteria increased the content of stearic acid but decreased the content of linoleic acid and linolenic acid. Physical and chemical characteristics of MIL and MILT were almost similar, they indicated oxidation process, based on melting point, viscosity, and thiobarbituric acid values. Therefore, in the production of catfish oil or fermented cat fish oil, it is necessary to add spices and/or nutrient as antioxidants sources. Keywords: catfish oil, PUFA, MUFA, SFA and CLA  ABSTRAK Minyak ikan lele (MIL) dan minyak ikan lele terfermentasi (MILT) sebagai produk turunan dari ikan lele masih belum banyak dikembangkan dan diproduksi secara komersial. Berbagai proses pengolahan minyak dapat mengubah komposisi dan karakteristik fisiko-kimia minyak ikan lele. Tujuan dari penelitian ini adalah untuk mengidentifikasi komposisi asam lemak dan karakteristik fisiko-kimia dari minyak ikan lele (MIL) dan minyak ikan lele terfermentasi (MILT). Komposisi asam lemak pada MIL secara berurutan adalah MUFA (36,12%) > PUFA (32,43%) > SFA (31,45%), sedangkan setelah difermentasi menjadi MILT terjadi perubahan yaitu MUFA (42,96%) > SFA (42,32%) > PUFA (15,39%). Jenis asam lemak jenuh yang mengalami peningkatan  pada MILT adalah asam lemak stearat, sedangkan asam lemak tidak jenuh ganda yang mengalami penurunan adalah asam linoleat dan linolenat yang menyebabkan kadar asam arakidonat dan CLA meningkat. Karakteristik fisiko-kimia MIL dan MILT hampir sama yaitu menunjukkan terjadinya proses oksidasi yang didasarkan pada nilai viskositas, titik cair, dan bilangan TBA. Oleh karena itu, untuk mengurangi proses oksidasi lemak, didalam pengolahan kedua minyak ini perlu ditambahkan bumbu atau zat gizi kaya antioksidan. [Penel Gizi Makan 2013, 36(1):82-90] Kata kunci: minyak ikan lele,  PUFA, MUFA, SFA, CLA
Sauropus androgynus, Papaya Leaves, and Mung Beans as Mixed Galactagogue Drink for Urban Postpartum Mothers Ngadiarti, Iskari; Agestika, Lina; Srimiati, Mia; Fayasari, Adhila
Jurnal Gizi dan Pangan Vol. 16 No. 2 (2021)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.101 KB) | DOI: 10.25182/jgp.2021.16.2.101-108

Abstract

This study explored the effect of Sauropus androgynus, papaya leaves, and mung beans as mixed galactagogue drinks on breastmilk volume, frequency, and duration among urban postpartum mothers in Jakarta. A quasi-experimental study with 60 postpartum mothers divided in intervention and control groups was conducted. The intervention group was administered with a 400-cc traditional galactagogue drink daily within 4 weeks of postpartum, while the control group received 3 times breastfeeding counselling. The breastmilk volume was measured using the evaporative water loss method on mothers’ weight at the first, second, third-, and fourth-week consumption. The mean difference of breastmilk volume, breastfeeding frequency, and duration between the intervention and control groups was calculated by bivariate analysis using an independent sample t-test. The breastmilk volume was not different between both groups on the first and second week (1st:622.93±289.24 and 507.68±231.28, p=0.094; 2nd:683.00±252.42 and 582.58±225.42, p=0.110), however, the intervention group had higher volume than the control group in the third and fourth week (3rd:801.43±273.35 and 656.24±214.43, p=0.026; 4th=908.52±271.27 and 756.69±196.29, p=0.016). No significant difference was observed in the breastfeeding frequency and duration among the groups. In conclusion, the new galactagogue mixed drink consumption has the potential to increase breastmilk production and enhance a mother’s confidence to continue breastfeeding.
Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.526

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adhila Fayasari Adi, Prakoso Agestika, Lina ALYENSI, FATIYANI Ani Noviani, Ani Antonius Sri Hartono Aryanti, Festy Clara M Kusharto Dodik Briawan Dondin Sayuthi Dudung Angkasa Fajar Nova Cahyani Inggrid Inggrid Lazuardi, Earlian Zaka Bintang Lestari, Mona Dwi Mia Srimiati Mulyani, Rizka Muntikah, Muntikah Nadhilah, Dini Nixon, Aurasyifa Salsabila Nur Rochmah, Alfi Prajwalita Rukmakharisma Rizki Prasetyaningsih, Ani Pratomo, Muhammad Adi Rochmah, Alfi Nur Ropitasari Ropitasari Siti Hanifah Soekatri, Moesijanti Yudiarti Endang Sri Anna Marliyati Suleman, Dininurilmi Putri Sunita, Anna Susmadi, Susmadi Sutiarti, Eti Sutriani, Ani Wahyu, Indriyani Yeni Aryani Zulfa, Fitriyah